1. Measure out cereal; set aside. 2. Line a 9x9 baking dish with wax paper or with greased plastic wrap. Prepare a second sheet for the top. Grease a wooden spoon. 3. In a LARGE* microwavable bowl, melt butter - about 30 seconds. 4. Turn the bowl in order to coat sides with melted butter. 5. Add milk and vanilla; return to the microwave. Heat until marshmallows are huge and puffed-up (watch that they don't overflow) - about 2 or 3 minutes. 6. With your greased spoon, stir until marshmallows are well mixed with butter, milk, and vanilla - there should be no lumps (it looks like marshmallow cream). 7. Incorporate puffed wheat, making sure to coat all the cereal. 8. Pour into prepared pan; cover with second piece of wax paper. Press FIRMLY into pan. 9. Refrigerate at least 30 minutes. 10. With the help of the paper, lift out and place on a cutting board or counter top; remove top layer of paper. Using a sharp, wet knife, cut into squares. If knife starts sticking, just re-wet it. 11. Serve, making sure to remove any paper from the bottom. 12. Keep refrigerated. 13. * If you don't have a large enough microwavable bowl, you can put the puffed wheat into a regular bowl and pour the melted marshmallow over top. You will need a bowl containing at least 2 quarts to prevent marshmallows from spilling over. ---------------------------------------------------------------------------
Nutrition
Ingredients
